terclim by ICS banner
IVES 9 IVES Conference Series 9 Exploring resilience and competitiveness of wine estates in Languedoc-Roussillon in the recent past: a multi-level perspective

Exploring resilience and competitiveness of wine estates in Languedoc-Roussillon in the recent past: a multi-level perspective

Abstract

The Languedoc-Roussillon wineries are facing a decline in wine yields particularly PGI yields due to many factors. Climate change is just ones, but is expected to increase in the future. There is also structurally a large heterogeneity of yield profiles among terroirs, varieties and strategies. This work investigates the link between yield, competitiveness and resilience to explore how resilient winegrowers have been in the recent past. To this end two approaches have been combined; (i) an accountancy database analysis at estate scale and (ii) municipality level competitiveness analysis. A new resilience indicator that characterizes the capacity of an estate to absorb yield variation is also defined. The FADN database between 2000 and 2018 of ex-Languedoc-Roussillon (France) and other data are used to analyse the current situation and the past evolution of competitiveness and resilience by type of estate (type of farm: PGI and/or PDO & type of commercialization: bulk and/or bottles). The net margin, which defines competitiveness, is not correlated to yield for all types but depends on the type of commercialization and the level of specialisation. The resilience indicator shows that the net margin of estates specialized in PGI is particularly sensitive to yield declines. We also show that price evolutions seem to compensate the effect of yield losses for the majority of types. Municipality scale analysis shows the links between local pedoclimate, yield, commercialization strategies and price. Overlapping a PDO with a PGI does not always increase a municipality’s PGI competitiveness. It is difficult to make links between causes and effects due to the complexity of the wine production system. Production diversification may be a solution. Resorting to the two level of analysis helps resolving the data gap that is necessary to explore the links between yield and economic performance of the wine estates in the long term. 

DOI:

Publication date: May 31, 2022

Issue: Terclim 2022

Type: Article

Authors

Maddy Tintinger, and Nina Graveline

UMR Innovation, INRAE Montpellier, France 

Contact the author

Keywords

competitiveness, resilience, yield, price, climate change

Tags

IVES Conference Series | Terclim 2022

Citation

Related articles…

Chemical systems behind wine aroma perception: overview, genesis and evolution

This talk presents a revision of our knowledge and understanding of the role played by the different aroma chemicals in the positive aroma attributes of wine. A systematic approach to classifying the different aroma chemicals of wine is presented .

Contribution of viticultural and oenological factors to the aromatic potential of white Colombard wines from the south west of France Gascony vineyard

The aim of this work is to determine the influence of viticultural and oenological factors to the aromatic potential of white wines from Colombard variety in the south west of France Gascony vineyard.

Identification of 4-hydroxy-2-nonenal, a gamma nonalactone precursor in must and wine from Bordeaux cultivars

Various molecular compounds are responsible for the complex mixture of fragrances that give wine its aroma. In particular, the ‘cooked fruit’ aroma found in red wines from hot and/or dry vintages or from the vinification of late harvested grapes has been intensively investigated in recent years. Lactones and especially γ-nonalactone were found to be responsible for the ‘cooked fruit’

Influence of short-time skin maceration combined with enzyme treatment on the volatile composition of musts from fresh and withered fiano winegrapes

AIM: The increasing market competitiveness is promoting the production of special dry wines with distinctive characteristics, obtained either from minor winegrape varieties and/or the inclusion of partially dehydrated grapes.

Spatial characterisation of terrain units in the Bottelaryberg-Simonsberg-Helderberg wine growing area (South Africa)

The first South African wine was made by Jan van Riebeeck on the second of February 1659. His initial determination to produce wine at the Cape refreshment station was continued by other governors